Skip Nav

Healthy, Fast, and Easy Recipe for Roasted Tomato-Bread Soup

Roasted Tomato-Bread Soup

Roasted Tomato-Bread Soup

From Eating Well

Healthy, Fast, and Easy Recipe for Roasted Tomato-Bread Soup

Ingredients

  1. 4 cups thinly sliced onions
    2 tablespoons extra-virgin olive oil
    1/4 teaspoon salt
    1/4 teaspoon freshly ground pepper
    4 cups cherry tomatoes, halved
    1/2 cup thinly sliced garlic, plus 1 whole clove, peeled and halved
    3 cups reduced-sodium chicken broth or vegetable broth
    6 slices whole-grain country bread
    2/3 cup chopped fresh basil
    6 tablespoons finely shredded Parmesan cheese

Directions

  1. Preheat oven to 450°F.
  2. Toss onions, oil, salt and pepper in a 9-by-13-inch pan. Roast the onions, stirring once or twice, until starting to brown, about 20 minutes.
  3. Stir in tomatoes and 1/2 cup garlic and continue roasting, stirring once, until the tomatoes are falling apart and beginning to brown in spots, about 20 minutes more.
  4. Transfer the onion-tomato mixture to a large saucepan. Add broth. Bring to a simmer over medium-high heat. Remove from the heat and cover to keep warm.
  5. Meanwhile, place bread on a large baking sheet and bake until toasted, about 10 minutes. Rub both sides of the toasted bread with the halved garlic clove. (Discard remaining garlic.)
  6. To serve, place a piece of toasted bread in a shallow soup bowl. Ladle about 1 cup soup over the bread. Sprinkle with basil and cheese and serve immediately.

Makes 6 servings of 1 cup each.

Per serving: 213 calories; 8 g fat (2 g sat, 4 g mono); 4 mg cholesterol; 27 g carbohydrates; 2 g added sugars; 10 g protein; 5 g fiber; 594 mg sodium; 564 mg potassium.

Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds